MADELEINES

In Remembrance of Things Past, Marcel Proust wrote: "She sent out for one of those plump little cakes called petite madeleines, which look as though they had been molded in the fluted scallop of a pilgrim's shell." They were originally brought to the attention of the Duke of Lorraine by a girl named Madeleine.

    1 cup granulated sugar
    4 large egg whites
    4 large egg yolks
    1 cup all-purpose flour
    1 teaspoon vanilla or almond extract
    3/4 cup butter, melted
    1/8 teaspoon salt
    Confectioners' sugar

1.  Preheat the oven to 350 .

2.  Measure the sugar into a large bowl. Add the egg whites one
     at a time, beating well after each addition. Next, add the egg
     yolks one at a time, beating well after each addition.

3.  Sift the flour onto batter; fold in lightly, mixture may be
     lumpy. Fold in the vanilla extract, melted butter and salt.

4.  Grease a madeleine pan. Use an 1/8 cup measuring cup, filled  
     three quarters full with batter. Pour into pan, but never completely
     fill each "shell." Bake in the preheated oven for 12 minutes. When
     cool, sprinkle with confectioners' sugar.

     Makes 36 madeleines